Evaluation of the drying effect on some properties of cidra flour Sechium edule (Jacq) Sw
Alternative flours from plant sources such as cidra, are options to reduce the use of wheat flour in the production of food products. The objective of this investigation was to determine the effect of drying on some technological functional properties of cidra flour. The sliced cidra was dried at 4...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Nacional de Colombia
2020-07-01
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| Series: | Dyna |
| Subjects: | |
| Online Access: | https://revistas.unal.edu.co/index.php/dyna/article/view/72947 |
| _version_ | 1797838855065305088 |
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| author | Angie Juliana Pineda Vargas Clara María Mejía Doria Alba Lucia Duque Cifuentes |
| author_facet | Angie Juliana Pineda Vargas Clara María Mejía Doria Alba Lucia Duque Cifuentes |
| author_sort | Angie Juliana Pineda Vargas |
| collection | DOAJ |
| description |
Alternative flours from plant sources such as cidra, are options to reduce the use of wheat flour in the production of food products. The objective of this investigation was to determine the effect of drying on some technological functional properties of cidra flour. The sliced cidra was dried at 40°C, 50°C, 60°C using: combined drying hot air recirculation-microwave with pulses of 4/40 seconds and drying by hot air recirculation, then obtained the flour and evaluated the techno-functional properties: index of absorption of water, capacity of retention of oil and water, capacity of swelling and capacity foaming. It was observed that the techno-functional property most affected by the drying methods was the foaming capacity, possibly due to the greater denaturation of globular proteins. The cidra flour exhibits techno-functional properties of interest for the elaboration of different food products.
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| first_indexed | 2024-04-09T15:48:43Z |
| format | Article |
| id | doaj.art-9896006f27b64251986fddb448b6b6bb |
| institution | Directory Open Access Journal |
| issn | 0012-7353 2346-2183 |
| language | English |
| last_indexed | 2024-04-09T15:48:43Z |
| publishDate | 2020-07-01 |
| publisher | Universidad Nacional de Colombia |
| record_format | Article |
| series | Dyna |
| spelling | doaj.art-9896006f27b64251986fddb448b6b6bb2023-04-26T18:24:06ZengUniversidad Nacional de ColombiaDyna0012-73532346-21832020-07-018721410.15446/dyna.v87n214.72947Evaluation of the drying effect on some properties of cidra flour Sechium edule (Jacq) SwAngie Juliana Pineda VargasClara María Mejía DoriaAlba Lucia Duque Cifuentes Alternative flours from plant sources such as cidra, are options to reduce the use of wheat flour in the production of food products. The objective of this investigation was to determine the effect of drying on some technological functional properties of cidra flour. The sliced cidra was dried at 40°C, 50°C, 60°C using: combined drying hot air recirculation-microwave with pulses of 4/40 seconds and drying by hot air recirculation, then obtained the flour and evaluated the techno-functional properties: index of absorption of water, capacity of retention of oil and water, capacity of swelling and capacity foaming. It was observed that the techno-functional property most affected by the drying methods was the foaming capacity, possibly due to the greater denaturation of globular proteins. The cidra flour exhibits techno-functional properties of interest for the elaboration of different food products. https://revistas.unal.edu.co/index.php/dyna/article/view/72947techno-functional propertiesdrying techniquescidra flourfood products. |
| spellingShingle | Angie Juliana Pineda Vargas Clara María Mejía Doria Alba Lucia Duque Cifuentes Evaluation of the drying effect on some properties of cidra flour Sechium edule (Jacq) Sw Dyna techno-functional properties drying techniques cidra flour food products. |
| title | Evaluation of the drying effect on some properties of cidra flour Sechium edule (Jacq) Sw |
| title_full | Evaluation of the drying effect on some properties of cidra flour Sechium edule (Jacq) Sw |
| title_fullStr | Evaluation of the drying effect on some properties of cidra flour Sechium edule (Jacq) Sw |
| title_full_unstemmed | Evaluation of the drying effect on some properties of cidra flour Sechium edule (Jacq) Sw |
| title_short | Evaluation of the drying effect on some properties of cidra flour Sechium edule (Jacq) Sw |
| title_sort | evaluation of the drying effect on some properties of cidra flour sechium edule jacq sw |
| topic | techno-functional properties drying techniques cidra flour food products. |
| url | https://revistas.unal.edu.co/index.php/dyna/article/view/72947 |
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